Directions

1. Preheat the oven to 300°F.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
3. To help prevent cracking, fill a shallow pan halfway with hot water and place it on the lowest rack of the oven.
4. In a large bowl, use an electric hand mixer to beat the cream cheese, sugar, lime zest, and cornstarch until light and fluffy.
5. Beat in the eggs one at a time, mixing until just smooth. Add the key lime juice and mix on low speed until incorporated.
6. Fold the batter by hand to ensure it is fully combined. Pour the batter into the prepared crust.
7. Bake for 55 to 65 minutes, or until just set.
8. Turn off the oven and let the cheesecake rest inside with the door open 4 inches for 30 minutes to help prevent cracking. Remove from oven and let cool completely.
9. Once cooled, top with 8 rosettes of whipped cream, 8 slices of key lime, and a sprinkle of lime zest.
10. Refrigerate any uneaten portions.